White Chicken Chili With Aged Cheddar Cheese Recipes

Steps:

• Heat oil over medium high heat in large sauce pan, add onion, bell pepper, celery and jalapeno chile. Cook, stiring often for about 3 to 4 minutes, until vegetables are translucent.
• Add cumin, corn, green chilies, milk and beans. Bring to a near boil, reduce heat and cover, simmer about 10 minutes, until flavor meld - stirring occasionally.
• Stir in chicken.
• Season with salt and pepper to taste.
• Stir in cheddar cheese.
• Ladle into bowls and garnish with minced cilantro.

Steps:

• Heat oil in a large soup pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeno peppers; cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
• Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

Steps:

• In a large pan, combine oil, onion, bell pepper and jalapeno. Stir often over high heat until onion is limp, 3 to 4 minutes.
• Add cumin, corn, green chiles, milk and beans. Bring to boil, then reduce heat, cover and simmer, stirring occasionally to blend flavors, about 10 minutes.
• Stir in chicken. Season with salt and pepper. Stir in cheddar cheese and serve immediately. Serve with a basket of fresh crusty bread.